18 Delicious Strawberry Cheesecake Recipes Cheesecake Factory Inspired

Craving the creamy, dreamy indulgence of Cheesecake Factory’s famous strawberry cheesecake but want to make it at home? You’re in luck! We’ve rounded up 18 irresistible strawberry cheesecake recipes that bring that signature decadence to your kitchen—from no-bake delights to showstopping layered masterpieces. Whether you’re a cheesecake newbie or a dessert pro, there’s a slice (or two) here with your name on it. Dig in!

Classic Strawberry Cheesecake with Fresh Berries

Nothing beats the creamy, dreamy indulgence of a classic strawberry cheesecake—especially when topped with a burst of fresh berries for a sweet-tart finish.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 1/2 cups fresh strawberries, sliced
• 1/2 cup mixed fresh berries (blueberries, raspberries, etc.)

1. Prep the crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Make the filling: Beat 24 oz cream cheese and 3/4 cup sugar until smooth. Add 1 tsp vanilla, then eggs one at a time, mixing just until combined. Fold in 1 cup sour cream.
3. Bake: Pour filling over crust. Bake at 325°F for 50–55 minutes until edges are set but center jiggles slightly. Cool in the oven with the door ajar for 1 hour, then chill for 4+ hours.
4. Top & serve: Arrange 1 1/2 cups sliced strawberries and 1/2 cup mixed berries over the cheesecake. Slice and enjoy!

The slow cooling process ensures a crack-free top and ultra-creamy texture—worth every minute of patience!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Strawberry Swirl Cheesecake with Graham Cracker Crust

This dreamy cheesecake blends creamy richness with a vibrant strawberry swirl, all nestled in a buttery graham cracker crust—perfect for impressing guests or treating yourself!

Ingredients:

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp melted unsalted butter
• For the filling: 24 oz cream cheese (room temperature), 3/4 cup granulated sugar, 1 tsp vanilla extract, 2 large eggs (room temperature), 1/4 cup sour cream
• For the swirl: 1/2 cup strawberry jam (seedless), 1 tbsp lemon juice

Instructions:

1. Prep the crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press firmly into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make the filling: Beat 24 oz cream cheese and 3/4 cup sugar until smooth. Add 1 tsp vanilla, 2 eggs (one at a time), and 1/4 cup sour cream. Pour over crust.
3. Create the swirl: Warm 1/2 cup strawberry jam with 1 tbsp lemon juice. Drop spoonfuls onto the filling, then swirl gently with a knife.
4. Bake: Place the pan in a water bath. Bake at 325°F for 50–55 minutes until the edges are set but the center jiggles slightly. Cool completely, then chill for 4+ hours.

The tangy strawberry swirl cuts through the decadent cheesecake, while the toasty crust adds just the right crunch. Tip: For clean slices, dip your knife in hot water between cuts!

No-Bake Strawberry Cheesecake with Whipped Cream Topping

This dreamy no-bake cheesecake is bursting with fresh strawberry flavor and topped with pillowy whipped cream—perfect for warm days when you crave dessert without turning on the oven.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, cold
• 1 1/2 cups fresh strawberries, hulled and sliced
• Extra strawberries for garnish

Instructions

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until combined. Press firmly into a 9-inch pie dish. Chill for 15 minutes.
2. Prepare the filling: Beat cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth. In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
3. Assemble: Spread half the filling over the crust. Arrange sliced strawberries in an even layer, then top with remaining filling. Refrigerate for at least 4 hours (or overnight) until set.
4. Serve: Garnish with extra strawberries and additional whipped cream if desired.

The creamy, tangy filling paired with the juicy strawberries and buttery crust makes every bite irresistible—plus, it’s ready with just a mixer and some patience!

Tip: For cleaner slices, dip your knife in hot water before cutting.

Strawberry Cheesecake Parfait with Granola Layers

This dreamy no-bake parfait layers creamy cheesecake filling, juicy strawberries, and crunchy granola for a dessert that feels indulgent yet effortless.

Ingredients:

• 1 cup fresh strawberries, hulled and diced
• 2 tbsp granulated sugar
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 1/2 cups granola (homemade or store-bought)

Instructions:

1. Macerate strawberries: Toss diced strawberries with granulated sugar in a bowl. Let sit 10 minutes until juicy.
2. Make cheesecake filling: Beat cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
3. Layer parfaits: In glasses, alternate layers of granola (1/4 cup each), cheesecake filling (1/3 cup each), and strawberries (2 tbsp each). Repeat once more, ending with a sprinkle of granola on top.
4. Chill: Refrigerate for at least 30 minutes before serving to let flavors meld.

The magic here is in the textures—silky cream against the pop of berries and granola’s crunch makes every bite exciting.

Tip: For a fun twist, swap strawberries for raspberries or mix in a tablespoon of lemon zest to the filling.

Mini Strawberry Cheesecake Bites with Chocolate Drizzle

These adorable no-bake bites deliver all the creamy, fruity goodness of cheesecake in a perfectly poppable package—ideal for parties or sweet cravings!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup finely diced fresh strawberries
• 1/4 cup semi-sweet chocolate chips, melted

Instructions:

1. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press 1 tbsp of the mixture firmly into the bottom of 12 lined mini muffin cups.
2. Prepare the filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in diced strawberries.
3. Assemble: Spoon 1 tbsp of the cream cheese mixture over each crust. Freeze for 1 hour until set.
4. Drizzle: Melt chocolate chips in 15-second intervals in the microwave, then drizzle over chilled bites. Let sit 5 minutes to harden.

The juicy strawberry bits and rich chocolate contrast beautifully with the crunchy crust—no fork required!

Tip: For cleaner slicing, dip your knife in hot water before dicing the strawberries.

Strawberry Cheesecake Tart with Almond Crust

This dreamy tart combines a buttery almond crust with creamy cheesecake and fresh strawberries—perfect for impressing guests or treating yourself!

Ingredients:

• For the crust: 1 1/2 cups almond flour, 1/4 cup granulated sugar, 1/4 tsp salt, 6 tbsp melted unsalted butter
• For the filling: 8 oz cream cheese (softened), 1/4 cup sour cream, 1/3 cup powdered sugar, 1 tsp vanilla extract
• For the topping: 1 1/2 cups fresh strawberries (sliced), 2 tbsp strawberry jam (warmed)

Instructions:

1. Make the crust: Preheat oven to 350°F. Mix 1 1/2 cups almond flour, 1/4 cup granulated sugar, and 1/4 tsp salt in a bowl. Stir in 6 tbsp melted butter until crumbly. Press evenly into a 9-inch tart pan. Bake for 12 minutes until lightly golden. Cool completely.
2. Prepare the filling: Beat 8 oz cream cheese, 1/4 cup sour cream, 1/3 cup powdered sugar, and 1 tsp vanilla extract until smooth. Spread over the cooled crust.
3. Assemble: Arrange 1 1/2 cups sliced strawberries on top. Brush with 2 tbsp warmed strawberry jam for a glossy finish. Chill for at least 2 hours before serving.

The almond crust adds a nutty crunch that balances the lush cheesecake and juicy berries—every bite is a little harmony of textures!

Tip: For extra flavor, toast the almond flour in a dry skillet for 3–4 minutes before making the crust.

Strawberry Cheesecake Mousse with Vanilla Wafer Base

This dreamy Strawberry Cheesecake Mousse sits on a buttery vanilla wafer crust for the perfect no-bake dessert that feels fancy but comes together in minutes.

• For the base: 1 1/2 cups crushed vanilla wafers, 5 tbsp melted unsalted butter, 1 tbsp granulated sugar
• For the mousse: 8 oz softened cream cheese, 1/2 cup powdered sugar, 1 tsp vanilla extract, 1 cup diced fresh strawberries (plus extra for garnish), 1 cup heavy cream

1. Make the base: Mix crushed vanilla wafers, melted butter, and 1 tbsp sugar in a bowl until sandy. Press firmly into the bottom of 4 glasses or a 9″ pie dish. Chill 15 minutes.
2. Blend strawberries: Purée 1 cup diced strawberries in a blender until smooth (small bits are okay).
3. Whip the mousse: Beat cream cheese, powdered sugar, and vanilla until fluffy. Fold in strawberry purée. In another bowl, whip heavy cream to stiff peaks, then gently fold into cheesecake mixture.
4. Assemble: Divide mousse over chilled bases. Top with extra diced strawberries. Chill 1 hour before serving.

The magic here? The vanilla wafer crust adds nostalgic crunch without turning soggy, while the strawberry-swirled mousse stays light as air. Tip: For a deeper berry flavor, macerate the diced strawberries with 1 tsp sugar while prepping the crust.

Strawberry Cheesecake Ice Cream with Cookie Crumbs

This dreamy no-churn ice cream swirls sweet strawberry jam into creamy cheesecake batter, all layered over buttery cookie crumbs—no ice cream maker required!

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy cream, cold
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 1/4 cup powdered sugar
• 1/2 cup strawberry jam
• 1 cup shortbread or graham cracker crumbs
• 2 tbsp melted butter

Instructions:

1. Prep the crumbs: Mix 1 cup shortbread crumbs with 2 tbsp melted butter until sandy. Press into the bottom of a 9×5″ loaf pan and freeze.
2. Make the base: Beat 8 oz cream cheese until smooth. Add 1/4 cup powdered sugar, 1 tsp vanilla, and the entire can of sweetened condensed milk; whip until fluffy.
3. Whip the cream: In another bowl, beat 2 cups cold heavy cream to stiff peaks. Fold into the cream cheese mixture.
4. Layer & swirl: Spread half the mixture over the crumbs. Dollop 1/4 cup strawberry jam on top, then repeat with remaining ice cream and jam. Use a knife to swirl gently.
5. Freeze: Cover with parchment and freeze 6+ hours until firm.

The magic here? The cookie crumbs stay crisp even after freezing, giving every spoonful that perfect cheesecake-crust crunch.

Tip: For extra tang, swirl in a spoonful of lemon curd with the jam!

Strawberry Cheesecake Pancakes with Maple Syrup

Fluffy pancakes meet creamy cheesecake and juicy strawberries in this decadent breakfast treat—drizzled with maple syrup, it’s pure morning bliss.

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup cream cheese, softened
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 cup fresh strawberries, sliced
• Maple syrup, for serving

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted butter. Pour into dry ingredients and stir until just combined (small lumps are okay).
3. Heat a nonstick skillet over medium-low. Pour 1/4 cup batter per pancake; cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more. Repeat.
4. Beat 1/2 cup cream cheese, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until smooth. Spread onto warm pancakes, top with 1 cup fresh strawberries, and drizzle with maple syrup.

The tangy cream cheese swirl melts slightly into the pancakes, creating a luscious cheesecake effect without any fuss. Serve immediately for the ultimate gooey, berry-studded bite!

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Strawberry Cheesecake Cupcakes with Cream Cheese Frosting

These dreamy cupcakes combine fluffy vanilla cake, a surprise cheesecake center, and a swirl of tangy strawberry frosting—perfect for birthdays or just because!

Ingredients

• For the cupcakes: 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 2 tsp vanilla extract, 1/2 cup whole milk
• For the cheesecake filling: 8 oz cream cheese (softened), 1/4 cup granulated sugar, 1 large egg yolk, 1/2 tsp vanilla extract
• For the frosting: 1/2 cup unsalted butter (softened), 8 oz cream cheese (softened), 3 cups powdered sugar, 1/3 cup strawberry jam (seedless), 1 tsp vanilla extract

Instructions

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Make the filling: Beat 8 oz cream cheese, 1/4 cup sugar, egg yolk, and 1/2 tsp vanilla until smooth. Set aside.
3. Make the batter: Whisk flour, baking powder, and salt. In another bowl, cream butter and 1 cup sugar until fluffy. Add eggs and 2 tsp vanilla, then alternate mixing in dry ingredients and milk.
4. Assemble: Fill cupcake liners halfway with batter. Spoon 1 tbsp cheesecake filling into each, then cover with more batter (liners should be 3/4 full).
5. Bake: 20–22 minutes until tops spring back. Cool completely.
6. Frosting: Beat butter and cream cheese until smooth. Add powdered sugar, jam, and 1 tsp vanilla. Pipe onto cooled cupcakes.

The hidden cheesecake layer makes every bite extra luxurious, while the jam-swirled frosting adds a pop of fruity brightness.

Tip: For neater filling, pipe the cheesecake mixture using a zip-top bag with the corner snipped off.

Strawberry Cheesecake Brownies with White Chocolate Chips

These decadent brownies combine fudgy chocolate, tangy strawberry cheesecake, and melty white chocolate chips for a dessert that’s as pretty as it is irresistible.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• ½ tsp salt
• 2 tsp vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• ½ cup white chocolate chips
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ cup chopped fresh strawberries
• 2 tbsp strawberry jam

Instructions:

1. Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
2. In a large bowl, whisk together melted butter, granulated sugar, cocoa powder, and salt. Stir in vanilla and eggs until smooth. Fold in flour until just combined, then gently mix in white chocolate chips. Spread batter evenly into the pan.
3. In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold in chopped strawberries and jam. Dollop spoonfuls over the brownie batter, then swirl gently with a knife.
4. Bake for 30–35 minutes, until edges are set but the center is slightly fudgy. Let cool completely before slicing.

The juicy strawberry swirls and pockets of white chocolate make every bite a little different—perfect for surprising your sweet tooth!

Tip: For cleaner slices, chill the brownies for 1 hour before cutting.

Strawberry Cheesecake French Toast with Powdered Sugar

Imagine thick slices of custardy French toast stuffed with creamy cheesecake filling and fresh strawberries—this is breakfast (or brunch) dreams are made of.

Ingredients:

• 4 thick slices brioche or challah bread (1-inch thick)
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar, plus extra for dusting
• 1/2 tsp vanilla extract
• 1/2 cup diced fresh strawberries
• 2 large eggs
• 1/4 cup whole milk
• 1/2 tsp ground cinnamon
• 1 tbsp unsalted butter
• Maple syrup, for serving (optional)

Instructions:

1. In a small bowl, mix the softened cream cheese, 2 tbsp powdered sugar, and vanilla extract until smooth. Fold in the diced strawberries.
2. Cut a pocket into each bread slice horizontally, leaving one edge intact. Stuff each pocket with 1-2 tbsp of the cream cheese mixture.
3. In a shallow dish, whisk together the eggs, milk, and cinnamon until fully combined.
4. Melt the butter in a large nonstick skillet over medium heat. Dip each stuffed bread slice into the egg mixture, coating both sides, and let excess drip off.
5. Cook the French toast for 3-4 minutes per side, until golden brown and crisp. Transfer to plates, dust generously with powdered sugar, and drizzle with maple syrup if desired.

The magic here? The warm, melty cheesecake center paired with juicy strawberries turns classic French toast into a decadent treat—no fork required!

Tip: For extra crunch, sprinkle toasted sliced almonds on top before serving.

Strawberry Cheesecake Smoothie with Greek Yogurt

This creamy, dreamy smoothie tastes like dessert for breakfast—minus the guilt, thanks to protein-packed Greek yogurt and fresh strawberries.

Ingredients:

• 1 cup frozen strawberries
• 1/2 cup plain Greek yogurt
• 1/2 cup milk (dairy or plant-based)
• 2 tbsp cream cheese, softened
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1 graham cracker, crushed (for topping)

Instructions:

1. Combine frozen strawberries, Greek yogurt, milk, cream cheese, honey, and vanilla extract in a blender.
2. Blend on high for 45–60 seconds until completely smooth, scraping down the sides if needed.
3. Pour into a glass and top with crushed graham cracker for that classic cheesecake crunch.

The secret? A touch of cream cheese whirled right into the mix—it adds just enough richness to mimic the real deal.

Tip: For a thicker smoothie, freeze fresh strawberries overnight instead of buying pre-frozen ones (they’re less icy!).

Strawberry Cheesecake Crepes with Fresh Strawberry Sauce

These dreamy crepes are like a slice of strawberry cheesecake wrapped in a delicate, buttery blanket—perfect for a lazy weekend brunch or a sweet dessert.

Ingredients:

• For the crepes: 1 cup all-purpose flour, 2 large eggs, 1 1/4 cups whole milk, 2 tbsp melted butter, 1 tbsp granulated sugar, 1/4 tsp salt
• For the filling: 8 oz cream cheese (softened), 1/4 cup powdered sugar, 1 tsp vanilla extract, 1/2 cup diced fresh strawberries
• For the sauce: 1 cup fresh strawberries (sliced), 2 tbsp granulated sugar, 1 tbsp lemon juice, 1/4 cup water

Instructions:

1. Make the crepes: Whisk together 1 cup flour, 2 eggs, 1 1/4 cups milk, 2 tbsp melted butter, 1 tbsp sugar, and 1/4 tsp salt until smooth. Heat a nonstick skillet over medium, pour 1/4 cup batter, swirl to coat, and cook for 1–2 minutes per side. Repeat.
2. Prepare the filling: Beat 8 oz cream cheese, 1/4 cup powdered sugar, and 1 tsp vanilla until fluffy. Fold in 1/2 cup diced strawberries.
3. Make the sauce: Simmer 1 cup sliced strawberries, 2 tbsp sugar, 1 tbsp lemon juice, and 1/4 cup water in a saucepan for 5–7 minutes until syrupy. Mash slightly with a fork.
4. Assemble: Spread filling onto each crepe, roll or fold, and drizzle with warm strawberry sauce.

The contrast of tangy cream cheese, juicy berries, and tender crepes makes every bite irresistible. Tip: For extra decadence, top with whipped cream and extra diced strawberries!

Strawberry Cheesecake Milkshake with Whipped Cream

This dreamy milkshake blends creamy cheesecake flavor with fresh strawberries for a sip that tastes like dessert in a glass—no fancy equipment needed!

Ingredients:

• 1 cup vanilla ice cream
• 1/2 cup fresh strawberries, hulled
• 4 oz cream cheese, softened
• 1/4 cup graham cracker crumbs
• 1/2 cup whole milk
• 1/2 tsp vanilla extract
• 1/4 cup whipped cream (for topping)
• 1 tbsp strawberry syrup (optional, for drizzling)

Instructions:

1. In a blender, combine vanilla ice cream, strawberries, cream cheese, graham cracker crumbs, milk, and vanilla extract. Blend on high until smooth, about 30 seconds.
2. Pour into a tall glass and top with whipped cream. Drizzle with strawberry syrup if using.
3. Serve immediately with a straw and extra graham cracker crumbs sprinkled on top for crunch.

The secret? Blending graham crumbs right into the shake gives it that authentic cheesecake crust texture in every sip.

Tip: Freeze your glass for 10 minutes beforehand to keep the shake extra frosty!

Strawberry Cheesecake Popsicles with Graham Cracker Crumbs

These creamy, dreamy popsicles taste just like strawberry cheesecake—only frozen and perfect for hot summer days!

Ingredients:

• 1 cup fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar
• 8 oz cream cheese, softened
• 1/2 cup plain Greek yogurt
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup graham cracker crumbs
• 1 tbsp melted butter

Instructions:

1. In a small saucepan, combine strawberries and granulated sugar. Cook over medium heat for 5 minutes, stirring occasionally, until softened. Let cool slightly, then blend until smooth.
2. In a bowl, beat cream cheese, Greek yogurt, powdered sugar, and vanilla extract until smooth. Fold in the strawberry puree until just swirled (don’t overmix).
3. In another bowl, mix graham cracker crumbs with melted butter until evenly coated.
4. Spoon the cheesecake mixture into popsicle molds, layering with graham cracker crumbs as you go. Insert sticks and freeze for at least 6 hours or overnight.

The buttery graham cracker crumbs add the perfect crunch to every bite, making these popsicles taste like the real deal—no oven required!

Tip: Run the molds under warm water for 5–10 seconds to release the popsicles easily.

Strawberry Cheesecake Donuts with Glazed Topping

These dreamy donuts combine the creamy tang of cheesecake with juicy strawberries, all wrapped in a fluffy, glazed package—perfect for weekend brunch or a sweet afternoon pick-me-up.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup diced fresh strawberries
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)
• 1/2 tsp vanilla extract (for glaze)

Instructions:

1. Prep: Preheat oven to 350°F. Lightly grease a 6-cavity donut pan.
2. Dry mix: Whisk together 1 cup flour, 1/3 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Wet mix: In another bowl, whisk 1/2 cup milk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla. Fold into dry ingredients until just combined. Gently stir in diced strawberries.
4. Bake: Pipe or spoon batter into the donut pan, filling each cavity 2/3 full. Bake for 12–14 minutes until springy. Cool in pan for 5 minutes, then transfer to a rack.
5. Filling: Beat 4 oz cream cheese and 1/4 cup powdered sugar until smooth. Pipe into cooled donuts using a narrow tip.
6. Glaze: Whisk 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla until smooth. Dip each donut top into glaze, letting excess drip off. Sprinkle with extra diced strawberries if desired.

The magic here? The cream cheese filling stays lusciously cool against the warm, berry-studded donut—like cheesecake in portable form!

Tip: For neater filling, use a skewer to poke a hole in the side of each donut before piping.

Strawberry Cheesecake Trifle with Layered Sponge Cake

This dreamy trifle combines fluffy sponge cake, creamy cheesecake filling, and fresh strawberries for a dessert that’s as stunning as it is simple to make.

Ingredients:

• 1 (16 oz) store-bought or homemade sponge cake, cut into 1-inch cubes
• 2 cups fresh strawberries, hulled and sliced
• 2 (8 oz) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups heavy whipping cream
• ¼ cup granulated sugar
• ½ cup graham cracker crumbs

Instructions:

1. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream and granulated sugar to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
2. In a trifle dish or large glass bowl, layer half the sponge cake cubes, followed by half the cheesecake filling, half the strawberries, and a sprinkle of graham cracker crumbs. Repeat the layers once more.
3. Cover and refrigerate for at least 2 hours (or up to overnight) to let the flavors meld.

The magic of this trifle? The sponge cake soaks up the creamy filling just enough to stay tender without turning soggy—every bite is pure bliss.

Tip: For extra flair, drizzle melted white chocolate over the top before serving.

Conclusion

With 18 irresistible strawberry cheesecake recipes inspired by The Cheesecake Factory, there’s a perfect slice for every occasion! Whether you’re craving classic, no-bake, or something uniquely decadent, this roundup has you covered. We’d love to hear which recipe is your favorite—drop us a comment below! Don’t forget to share this sweet inspiration on Pinterest for fellow dessert lovers. Happy baking!